Baked Chicken and Feta Meatballs

These little meatballs by themselves are nice, but I think they'd really shine with a zesty, herbaceous" supporting dish." I served them with zucchini noodles, feta, and mint and liked it, but I think a hearty Greek salad with olives, cucumbers, tomato, red onion, and herbs would be the perfect pairing. They have nice, subtle flavor but are asking to be paired with more!

I’m thinking these would be nice with gyro fixings (diced tomato, cucumber, onion, tzatziki, pita). Sometimes I deconstruct it, all chopped in a bowl with added lettuce and some rice pilaf. Thoughts?

I subbed fresh, chopped basil for the mint and added the olive oil directly into the meatball mix. Placed the rolled up meatballs on a parchment paper-lined sheet pan. They turned out moist and I had a no-fuss clean up!

These are fantastic! They are easy, quick, and have great flavor. I used chicken and they turned out super moist. Definitely the best meatball I’ve ever made. Be sure to lightly mix the ingredients and just drop them on the sheet as a loose ball, don’t compact. I put them on a bed of arugula, with hummus, tzatziki, pickled onions, kalamata olives and cucumber. Pita would be a nice addition.

Great, easy recipe. The only issue was the salt. A tsp of kosher salt is too much with the feta already adding ample salt. I’d half it or skip the extra salt altogether next time.

Quick and delicious. While making, I wondered - no garlic? I thought of adding some in the mixture but forgot. But while the meatballs baked, I whipped up garlic yogurt sauce - Greek yogurt w its whey, lemon juice and zest, garlic microplaned in, salt. Ate w pita, more mint leaves, sliced cucumbers. Quick and satisfying dinner!

The standard Quaker Oats are old fashioned rolled oats. You're all set.

I loved these meatballs and my family loved them too. They are easy to make, and I'm hoping the meatballs will freeze well. I think they would make a great snack on a car trip. They are heart healthy. I will make it again very soon. Also, I liked the idea of serving them with a nice Greek salad.

I replaced the mint with (double) basil and added a tablespoon of spicy avocado salsa. The recipe yielded exactly 20 meatballs, which I cooked in cast iron on the stovetop for 5 minutes, turning them so they browned all over. Easy and delicious. We added a Greek-ish salad with grape tomatoes (plucked from our So Cal autumn yard), green pepper, red onion, arugula, and radishes, tossed in a horseradish mustard-red wine vinaigrette. Very satisfying.

My favorite way to serve these is over a bed of romaine and feta, cucumbers, olive oil, and a yogurt-lemon-dill dressing, with roasted broccoli and asparagus.

This recipe can be moved in any direction - I did it as Thai-like by chopping coriander stems with jalapeños, garlic and red onion, adding oatmeal and yogurt and red pepper for quick mix-in to food processor, them mixing ground turkey with the resultant mixture - rolling balls with generously oiled hands and cooking them on parchment made for mess-free cleanup with no sticking. A coconut milk, lime juice and fishsauce combo with a little soy sauce then brought meatballs and noodles together.